Mar 19, 2017

DAS Landlady

DAS Landlady
1.04? - 1.0??
??%
?33? IBU


The Malts:
29 lbs Golden Promise
.5 lb Roasted Malt

6ml Lactic Acid in Mash

Hops:

1 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz East Kent Golding (4.6% AA) -- 45 min
3 oz Styrian Golding (5.4% AA) -- 5 min
3 oz Styrian Golding (5.4% AA) - 0 min

Water:
9.6 gallons Strike Water:

Crawford Water:

Yorkshire Water:
Ca: 105; Mg 17; Na 23; SO4 66; C1 30; BiCarb 153
C1/SO4 Ratio = .45

Landlady Water:

Additions:
Gypsum: 7.8g per 15 gal
CaCL: 9.4g per 15 gal
Epsom: 9.4g per 15 gal

Yeast / Fermentation:

Two Five Gallon Fermenters:
Wyeast 1469 

One Five Gallon Fermenter:
Belle Saison (Dry)

One Five Gallon Fermenter:
t-58 Dry Yeast + Culture from one bottle Paradox Tart Noire


Jan 22, 2017

D'yer Mak'er

D'yer Mak'er Gose 

3.7% ABV

What do you do with two gallon of leftover beer that won't fit in the barrel?

Original Beer -> Dillution
1.043 - 1.008
4.6% ABV
2 gallons = 256 oz
256 / .046 = 11.8 oz pure alcohol
+ 64 oz distilled water
11.8 / 320 oz = 3.7% ABV

Gosen it up:

Boil Ten Min:
10g Salt
7g Corriander

+

Tea Made from 25g Hibiscus


12.5 ml Lactic Acid (88%)



Dec 29, 2016

Sour Barrel One


SourBarrelOne


1.043 - 1.0??

15 IBU

??% ABV


The Malts:
15 lb Weyermann Pilsner
12 lb Flaked Wheat
3 lb Flaked Oats

The Hops
1oz Pilgrim (9.1% AA) -- 75 min
Yeast
S-04 / One packet per 5gal

Water 1:1.3 qts:lbs
9.75 gallons
5ml Lactic Acid in Mash
Estimated Mash Ph 5.52

Brewday Notes:

Mash Temp: 155
First Runnings Gravity / Vol: 1.076 / 3 gal; 1.063 / 7.25 gal
Total Boil: 19 gal
Preboil Gravity: 1.039
Post Boil Volume: 16.75 gal
O.G. 1.046
New Vol / Gravity 1: 17.25 / 1.045
New Vol / Gravity 2: 17.75 / 1.043

*Mash very thick with wheat and oats. Perhaps go greater than 1:1.3 with grists like this.
** Temperature still iffy. Remembered to start low, but perhaps started a little too low.
***Added some of the sparge water early to improve circulation.





Dec 22, 2016

DAS Strangers



Strangers

1.045 - 1.0??

27 IBU

??% ABV


The Malts:
15 lb Weyermann Pilsner
12 lb Flaked Wheat
3 lb Flaked Oats

The Hops 
1oz Columbus (13.4% AA) -- 60 min
1oz Mandarina Bavaria (7.2% AA) -- 15 min
1 oz Polaris (18.4% AA) -- 0 min

Yeast
S-04 / One packet per 5gal -- Two fermenters
Fantome Hiver -- one fermenter

Water 1:1.3 qts:lbs
9.75 gallons
5ml Lactic Acid in Mash
Estimated Mash Ph 5.52

Notes:
This was supposed to be an easy brew day, but the first couple hours were some of the most stressful ever. The washer on the false bottom did not sit flush, letting enough grain to get through to clog the whole recirculation which made it a struggle to keep the mash at 150 (155 was the intended mash temp). I ended up resorting to rebuilding my old cooler* mash tun and transferring the entire mash. Run off was a bitch, a real slow bitch. Enough was different with this beer, I decided to hop it differently and plan to brew the beer for barrel aging later.

Strike Temp - 166 - Aiming for 155, but pump issues.
Mash Temp - 150
First Runnings - 4.25 gal (it was a struggle) 1.072
Total Boil - 18 gal
Preboil Gravity - 1.038
O.G. - 1.045 - 15.5 gal

*There was a bit of a mildew smell early in the mash, but it faded. I had to make decisions on the fly. It sucked.






Aug 26, 2016

DAS Beer 3


DAS Beer 3


1.045 - 1.010 (Munich) 4.6% ABV

1.045 - 1.008 (Nottingham) 4.8% ABV

1.045 - 1.011 (S-04) 4.5 & ABV

35 IBU

THE MALTS:
23 lb Weyermann Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

THE HOPS:
1.5 oz Pilgrim (9.1% AA) - 60 min (19.64IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (6.92IBU)
1.33 oz Hallertauer Mittelfruh (4.7% AA) - 15 min (3.69IBU)
3 oz Hallertauer Mittelfruh (4.7% AA) - 5 min (3.8IBU)
2.5 oz Hallertauer Mittelfruh (4.7% AA) - 0 min (1.07IBU)

YEAST:
One package on each in one three fermenters:
S-04
Nottingham
Munich


WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions:
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash


Sulfate:Chloride = 6.46
DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temp: 144 - 136 (intended) / 144-138 (actual)

Mash Temp: 148 (still high. pocket of heat in the mash. added about a gallon of water to cool it down)

First Runnings: 1.076

Total Volume: 19 gallons - 16.75 (16.5 intended)

Preboil Gravity: 1.045 (1.043 intended)

Target O.G.: 1.048 (dilute to 1.045)

Actual O.G.: 1.050 (16.75g) / 1.048 (17.25g) / 1.045 (18g) (Then I spilled about two or three gallons onto the porch (disconnect on HLT disconnected) very close to 15g left)
Mash Ph - 6.01 (5.5 (which was my intended Ph) after adding lactic acid, but that was very late in the mash)

Fermented at 66-67
Raised to 75 for four days
Cold Conditioned (40s) for ____ days.








Jun 10, 2016

Booze Hound

Booze Hound

Rye Barrel Aged Stout
1.083 - 1.025
45 IBU
7.6% ABV

This is the first beer that will go into my new rye whiskey barrel. The idea is to have an aggressive stout that will stand up to the whiskey flavors of the first fill.

The Malts:
27 lbs Munton's Pale Ale Malt
5 lbs Roasted Barley (added at sparge unless Mash Ph climbs above 5.6)
2 lbs BlackSwaen Chocolate B
2 lbs Crystal 120L

Kettle Additions:
5lb Amber DME
4lb Panella

Hops:
4 oz Pilgrim (9.1% AA) - 60 min (45 IBU)

Water:
Adding 6.25g Calcium Chloride per 15 gallons of water


36 lbs grain @ 1.3 qt/lb = 11.7 gallons of strike water
7.2 Gallons first runnings
12 Gallons sparge water needed

Brewday Notes 7.14.16:

Ph: Water with additions: 7.33; Mash: 5.47
Strike Temp (*): Intended: 160 -> 152; Actual: 160 -> 160 (forgot to turn down thermostat -- got it down to 155 with water / stirring)
Mash Temp: 155
Sparge Temp: 169
First Runnings: 1.076 (without kettle sugars) / 9 gallons
Preboil: 1.075 / 19 gallons
O.G. 1.083 / 17.5 gallons (**)

* Strike temp is always too high. Aim 10-15 degrees lower
** Extra 2.5 gallons 1.083 wort in cursed keg -- Pitched WL500 (trappist) with 2 additional gallons of water (1.035 - 1.003). Belgian Table Stout

7.15.16: Pitched 2.3 packets of S-04 into each fermenter
7.18.16: Gravity: 1.025 (70% attenuated). Turned temperature up to see if it will drop a couple more points. Poured 1.5 liters of Old Overholt into barrel to make sure it seals.
7.27.16: Gravity stayed at 1.025 after sitting at 70 degrees for ten days. Barrel soaked up at least a liter of whiskey. Transferred beer to barrel (there was some headspace, but I did notice bubbling in the airlock later, so it should be full of CO2 -- beer won't be in there long anyhow).
8.2.16: Transferred beer from barrel into kegs. After six days, the whiskey flavors were present, but not overwhelming the beer. 



May 14, 2016

DAS Beer that Owns Itself


DAS Beer That Owns Itself
1.045 - 1.014
40 IBU
4% ABV



The Malts:

20lb Munton's Pale Ale Malt
5lb Flaked Wheat
1 lb Crystal 60L
1 lb Crystal 120L
1 lb Roasted Barley

The Hops:

1.66 oz Zythos (9.4% AA) - 60 min
1 oz CTZ - (13.4% AA) -- 20 min
1 oz CTZ - (13.4% AA) -- 10 min
1 oz CTZ - (13.4% AA) -- 0 min

Yeast : 1 package S-04 per fermenter (5gal)


Crawford Water:


Crawford Water

Cal 32
Mg 2
Na 12
Sulfate 25
BiCarb 36
Chloride 6

Adjusted Water
Crawford

+1g Gypsum per gallon

+1g Epsom per gallon
Cal


94
Mg


28
Na


12
Sul


275
BiCarb


36
Chloride


6

Strike Water: 9 gallons

Brewday notes:

Ph: Start 6.79 | + salts 7.27 | mash 5.2 | preboil | 5.4 | post boil 4.87
Strike Temp: 165 -> 156
Mash Temp: 155 (Dropped briefly to 150 around 25 min (pump))
Sparge Temp: 176
First Runnings: 1.088
Preboil: 1.043 (19 gallons)
O.G. 1.050 (16) | 1.047 (16.5 gal) | 1.046 (17) | 1.045 (17.25 gallons)

5.16.16
Pitched Yeast at low fifties climbing to around 70. Fermentation temp -- a steady 71º
6.3.16
Cask filled; primed for 2.5 volumes CO2 with 4.5 oz corn sugar 

Apr 9, 2016

The Infamous El Guapo



The Infamous El Guapo
1.062 - 1.0??
29 IBU
?.?% ABV

Brewed at The Southern Brewing Company, Athens Georgia. 

The Big Idea: Brian said he wanted something experimental, which is a departure for a traditionalist like myself.  After racking my brain for uncommon ingredients, I decided on Mexican mole since it comes with so many flavors (chocolate, raisins, chiles). Though I usually do not care for chile pepper beer, those that are more restrained can be good. My idea was to make a beer that is very heavy in the caramel flavor department, and to use the mole as a late addition much as one wold use flavor hops, and since the mole has a lot more than chile heat going on, the flavor would not be dominated by that one aspect. I am concerned about the oil that is part of the chocolate and nuts that are in the mole, which could inhibit head retention. I am combating that fear with wheat and flaked oats to add a fluffier mouthfeel and body, a higher mash temperature, and a protein rest at the start of the mash.

The Malts:

14 lbs Two-Row
3.5 lbs Wheat Malt
3 lbs Flaked Oats
2.5 lbs 40L Crystal Malt
2.5 lbs 60L Crystal Malt
1.5 lbs 120L Crystal Malt

The Hops:

2 oz Fuggles (5.3% AA) - 60 minutes
1 oz Fuggles (5.3% AA) - 30 minutes

Other Ingredients:

8oz Mole (from the top of the butcher counter (not the generic jar stuff)) - 5 minutes



Yeast:

Dry S-04 (one packet per fermenter)

Mole essence on top of the boil. Since this seemed to contain a lot of the oils, I scooped it out.


Beer stuck at 1.022 for nearly three weeks. On 5.10.16 I added the dregs of one bottle of Orval to each fermenter.

Feb 28, 2016

DAS Beer 2

DAS Beer 2
A - 1.045 - 1.007 / B - 1.045 - 1.012

35 IBU
5% ABV (A) / 4.3% ABV (B)

Adjustments from DAS Beer 1:
  • Raising Gravity Slightly
  • Calculating for collecting 16.5 gallons rather than 15
  • Aroma additions whole leaf
  • Water adjustments
The Malts:

23 lbs Weyermann Pilsner Malt
5 lbs Weyermann Dark Munich Malt
1 lb Weyerman CaraFoam

The Hops:

1.5oz Pilgrem (9.1% AA) -- 60 min
2.5 oz Mittelfrueh (2.7% AA) -- 30 min
2.5 oz Mittelfrueh (2.7% AA) -- 15 min
3 oz Mittelfrueh (4.7% AA) -- 5 min
2.5 oz Mitterfrueh (4.7% AA) - 0 min

Yeast:
S-04 Rehydrated dry package (one fermenter)
S-04 Culture (one fermenter)

Water:
29 lbs grain = 9.4 gallons strike water needed

Crawford Water:


Crawford Water

Cal 32
Mg 2
Na 12
Sulfate 25
BiCarb 36
Chloride 6
adding .25g Gypsum, .10g Epsom Salts, and .10g Calcium Cholride per gallon to create:

DAS Beer Water: Cal 54 | Mg 4.6 | Na 12 | Sulfate 73 | BiCarb 36 | Chloride 19

What it actually was after realizing error in reading water report:

Sulfate:Chloride: 6.42


Third Keg: Ferris
Adding 1 lb Panella
Steeping Roasted Barley (More than last time) to change color
Fermenting with WL500

Small Glass Fermenter:
Collected about 2 gallons of 1.045 wort

Brewday notes (2.29.16):

Strike temp: 156 for 144
Mash Temp: 152+ (Start much lower next time -- 10 + degrees)
First Runnings: 1.084
Total Volume 19 / 16.5
Preboil Gravity Intended: 1.043 / Actual 1.045
Target O.G.: 1.048 to dilute to 1.045
Actual O.G. 1.054 diluted to 1.045 (18.25 gallons)

Mash temperature got ridiculously high for I am not sure for how long. I need to start my mash much lower than target (which is what I attempted today, but the 2 degrees lower was not enough at all -- next time +10). I also need to pay closer attention to the mash.

Fermentation Temps:
DAS Beer 2 = 58º Ambient
Ferris = 65º-75º Ambient

3.12.16 - DAS Beer A - 1.011 - 76% (-- Less floculant, more active, some diacetyl still present; DAS Beer B 1.013 71% -- much more clear -- starting diacetyl rest for both beers
3.16.16 - DAS Beer A - 1.007 (85%) / DAS Beer B - 1.012 (73%). Begin Dropping temperature:
     3-16: 60s
     3-17: 50s
     3-18: 40s
     3-20: 30s

5.17.16 - Tasting DAS Beer 2A and 2B at The Southern Brewing Company:

2A: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments

1. 4.3 | 2.5 | 2.9 | 3 | 3.2 | 3.18 Candy Corn, Slight Diacetyl, Slight hop aroma and taste

2. 2 (too dark) | 2 (diacetyl, corn) | 3 | 2 (bit watery) | 2.5 | Off smell, off color, Flavor decent, balanced bittering, but not crisp

3. 4 | 3 | 3 | 3 | 3 | oxidized, clean, grain forward, slight floral, little head retention / lacing, raspberry, butterscotch

4. 2 | 2 | 3 | 3 | 2 | Slightly oxidized? Butterscotch aroma

My takeaway: Diacetyl. US-05 may not be the best choice, though I thought it dried the beer out too much, but did not notice the off flavors until others did.

2B: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments

1. 4.3 | 3.7 | 3.5 | 4.1 | 4 | 3.92 Slight vinyl / rubber, cherry? med. finish

2. 3 | 2 | 3 | 3.5 | 3 | Similar aroma as [DAS 2A], lingering bitterness that isn't crisp & refreshing

3. 5 | 2 | 2 | 4 | 2.5 | odd metallic / chemical / herbal notes, good head / lacing

4. 4 | 3 | 4 | 3 | 4 | Good Pilsner malt aroma, nice dry finish

My takeaway: Better, but still not crisp enough. Do I re-examine the water additions? Different hop? I am not sure where the vinyl / rubber comes from. Maybe ferment a little warmer?

Jan 10, 2016

DAS Beer 1



DAS Beer 1

1.041 - 1.007
36 IBU
4.5% ABV
Malts:

20 lbs Weyermann Pilsner (80%)
4 lbs Weyermann Dark Munich (16%)
1 lb Dingemans Caramel Pils (4%)

Hops:

1.5 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz Mittelfrueh (2.7% AA) -- 30 min
2.5 oz Mittelfrueh (2.7% AA) -- 15 min
5 oz Mittelfrueh (2.7% AA) -- 5 min
2.5 oz Mittelfrueh (2.7% AA) - 0 min

Yeast:

S-04 (rehydrated dry package)

Strike Temp -- (Intended 158 -> 146) (Actual 146: Started hot, added more water to cool it to 146)
Mash Temp -- 146
First Runnings Gravity -- 1.058
Preboil Gravity -- 1.039
Total Volume -- (19 -> 15 intended) (19 -> 16.5 actual)

Third keg, the green one -- steeped a handful of roasted malt in some of the wort to change color. This one will be fermented outside the fridge. Called "Bro Time".

Brewday Notes / Issues:

  • Last approx 5 gallons of second runnings sat for around 20min or so in the mash tun, and got pretty warm (170+). This may explain astringency if it appears.
  • Only boiled down to 16.5 gallons instead of the 15 I planned for.

Fermentation:

Temperature: DAS 55º ambient; BroTime 65-72º ambient

1.22.16 : DAS 1.012; BRO 1.007
Raising temp on DAS for diacetyl rest (about 63º)
BRO's color not as dark as expected.
1.30.16: Tasted DAS 1.007. Maybe a hint of diacetyl (it has been cool 63º-64º), so I am going to give it another week or so. Took a quart of BroTime and dry hopped with 6 grams (equivalent of 1oz / 5gal) Oglethorpe County "Cascade".
2.4.16 - Began dropping temperature on DAS (50s)
2.5.16 - Cropped yeast from bottom of kegs, repressurized, and dropped temperature further (40s). Tasted the test dry hop with Oglethorpe hops -- very grassy.
2.6.16 -- Dropped temperature further (30s)
2.18.16 -- Transferred to another clean keg and gassed to around 2.5 volumes CO2.